Mashed Yellow Turnips With Crispy Shallots

Preparation

1. Step 1

   In a saucepan, heat the oil with three tablespoons of butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots, and cook them until they are a rich golden brown, 30 to 40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.

2. Step 2

   Remove the shallots from the oil with a slotted spoon and drain them on paper towels. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days. Serve the shallots at room temperature.

3. Step 3

   Peel the turnips to remove their waxy skins and cut them into generous one-inch chunks. Put them in a saucepan with water to cover and one teaspoon of salt. Bring to a boil and simmer covered, until the turnips are easily pierced by a paring knife, about 35 minutes.

4. Step 4

   In a separate saucepan, heat the milk and the remaining six tablespoons of butter over low heat until the butter has melted and the milk just begins to simmer.

5. Step 5

   Drain the turnips and puree (in several batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The turnips should be very smooth.

6. Step 6

   Return the turnip puree to the saucepan, season with one teaspoon salt and the pepper and reheat, stirring, over medium flame. Serve piping hot, sprinkle generously with crispy shallots.